This week on Basics we’re taking a look at donuts. We’re whipping up a mess of jelly and cream filled donuts and also taking a look at the lesser-known sour cream donut.

Shopping List
+ For the yeast donuts:
1 cup whole milk
1 tsp granulated sugar (for the yeast)
1 packet active dry yeast
350g all purpose flour
75g white sugar
1 tsp table salt
3 large egg yolks
Additional flour for work surface
Vegetable oil
Additional sugar (optional for coating)

+ For cream filling:
3 large egg yolks
1 whole egg
85g white sugar
30g corn starch
Dab of vanilla paste
2 cups whole milk

+ For the chocolate glaze:
4 ounces chopped chocolate
1/4 cup whole milk
Dash of instant espresso powder
2 Tbsp corn syrup

+ For jelly filling:
Seedless jam of choice (I used raspberry)

+ For the sour cream donuts:
600g cake flour
1.5 Tbsp baking powder
2 tsp table salt
5 egg yolks
250g white sugar
2.5 Tbsp unsalted butter
380g sour cream
Additional flour for work surface
Vegetable oil for frying

+ For classic donut glaze:
400g powdered sugar
2 tsp light corn syup
1/4 cup boiling water

Special Equipment & Tools
Instant read thermometer
Biscuit cutter
Cast iron skillet or other vessel for frying
Paring knife
Piping bag to insert filling
Donut cutter

Music:
“Even or Odd”, “90s Kid” Blue Wednesday

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